Tikka Masala Stirfry

I'm a huge junkie for Indian food, and every couple of months, I get the crazed feeling and absolutely MUST make something with some Indian flavors. Last night for dinner, my Indian itch was scratched when I made a delicious tikka masala stirfry with chicken, onion, yam, bean sprouts, baby corn and water chestnuts. This is a pretty quick meal to get together and makes hungry tummies very happy!

This recipe will serve 4-5 people
Prep Time - 10 mins
Cook Time - 30 mins

You'll Need:

• 2 lbs of chicken (can be breast or thigh meat, whichever you prefer)
• 1 sweet potato
• 1 onion (vidalia)
  
• 1 can of coconut milk
• coconut or olive oil
• 1 tikka masala simmer sauce (Sharwoods is a great brand)
• 1 can of mixed Asian stir fry, drained (water chestnuts, beanprouts, bamboo shoots, baby corn, etc)
• 2 cups of jasmine or basmati rice
• 4 cups of water
  

Spices that can add oodles of flavor:

• curry
  
• tumeric
  
• garam masala
• garlic
  
• cardamom
  
• coriander
• ginger
• cayenne pepper
• salt
• pepper

Recipe:

1. Get your chicken cleaned of any fat and cut into bite-size cubes.
   
2. Place chicken into a large skillet or wok with a hearty tablespoon of coconut oil or olive oil and set to a medium heat- a wok is ideal because it guarantees that your simmering stir fry will have plenty of room to build up and you wont have to worry about it boiling over into a sticky mess onto your cook top.
3. Add salt, pepper, garlic powder, and curry powder to the chicken.
   
4. Begin rice - Put 4 cups of water into a medium size pot with 1 tablespoon of butter and bring to a boil - add rice and turn down to a low simmer until rice is cooked - about 25 minutes.
5. Chop onion while chicken cooks.
6. Once the chicken is cooked, add onions.
7. Chop the sweet potato into relatively small pieces and add it to the skillet
8. Open up your jar of tikka masala and coconut milk - add both to skillet and mix.
9. I personally like my food very spicy, so here is where the oodles of spices above come into play...
10. TO TASTE: add ginger, garam masala, curry, tumeric, coriander, cardamom, garlic, cayenne, salt and pepper - be sensible - ginger, coriander, and cardamom are very pronounced flavors so you don't need a lot of them!
11. Bring the heat of the skillet up to medium high. Stir occasionally.
12. Add Asian veggies.
13. Serve stir fry over rice and enjoy!